Creamy Vegetable-Cheese Soup

4 ounces fat-free Velveeta
3 1/2 cups fat-free milk
1/2 tsp chili powder
2 cups cooked brown rice
1 bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained

1. Heat cheese and milk in 3 qt. pot over low heat, stirring frequently, until cheese is melted. Stir in chili powder.

2. Stir in rice and vegetables; cook until hot.